Preparation

Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.

Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

SELECT LATEST REVIEWS

I decided to serve
this cold as a
salad since it's a
hot July day. I
also added garlic
for a kick and used
dried dill instead
of fresh. I
probably added more
salt than what the
recipe called for,
but that's my vice.
It's a nice,
refreshing side.

WAlivetoeat from Oly, WA / 07.13.08

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I took a few liberties with this recipe...I
added crumbled bacon and feta cheese. It
was great!

fayeandlucy / 06.01.07

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Nice side dish, liked the pasta/crunchy vegetable combination. Served it with baked fish, it went with the fish very well. Always like finding low fat recipes that taste good.

A Cook from Rochester, MN / 07.04.03

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As the previous reviewer noted, this dish is an excellent accompaniment to the Baked Red Snapper with Avgolemono, which can be found at the following Gourmet link: http://eat.epicurious.com/gourmet/low_fat/?/gourmet/low_fat/april02.html

A Cook from LA / 02.07.03

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This recipe is provided as part of a menu, so try it with Baked Red Snapper with Avgolemono and you will not need calf's liver or feta cheese.

A Cook from Boston,Ma / 01.27.03

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Served this with calf's liver and onions, a once a year treat. Did't read the previous review, but guessed that the recipe was too bland so I added feta cheese at the end and olive oil to my dried dill and onion/elephant garlic mince since I had no scallions. It was good with the liver and my guests ate it happily.

A Cook from Baltimore Maryland / 04.08.02

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This recipe was really bland. I added some lemon juice and about a tablespoon or two of very good extra virgin olive oil to spruce it up at the end, but it still needed something extra. I realize this was a low-fat recipe, but it just didn't have a kick. It was very easy though, and with some modifications (maybe some feta?), it could be quite good.